Cuban Mix Sandwich

Ingredients

• 1 (6–9 pound) boneless pork shoulder butt
• 0.33 cup cumin
• 0.33 cup Badia Complete Seasoning
• ¼ cup adobo dry seasoning
• 2 cups peeled, whole garlic cloves
• 1 cups Badia Mojo Marinade
• 4 bay leaves
• 1 small onion, sliced

• 4 (8-inch) pieces of Cuban bread
• Mayonnaise
• Yellow mustard
• Sliced Swiss cheese
• Thinly sliced deli ham
• Sliced onions
• Shredded lettuce
• Sliced tomatoes
• Sliced dill pickles

To Prepare the Pork
1. Preheat oven to 300°F. Place pork in a large roaster. Mix cumin, Badia seasoning, and adobo seasoning in a small bowl. Rub mixture atop pork. Place garlic and mojo marinade in a blender and pulse until smooth. Pour marinade over pork. Add water to 1 inch in the bottom of the pan. Add bay leaves and sliced onions atop pork. Cover pan and roast pork for at least 12 hours, or until it is soft and falling apart.
2. Discard fatty pieces and the majority of the liquid. Shred the pork using 2 forks. (Pork is so soft at this point that it basically shreds itself.) Transfer about 1 pound shredded pork to a slow cooker with a little bit of the juice. Hold on warm until serving. (Refrigerate or freeze remaining pork for later use. Reheat in a slow cooker on low setting before serving.)
To Assemble 4 Sandwiches
3. Slice Cuban bread loaf, crosswise, into 8-inch pieces. Cut each piece in half, lengthwise. Lay bread open. Spread both cut sides with mayonnaise and mustard. On the top half of the bread, place a layer of cheese. On the bottom half, place a layer of ham, then a layer of onions. Place about 4 ounces roasted pork atop the onions. (Squeeze out some of the juice so the sandwich does not get soggy.) Finally add a layer each of lettuce, tomatoes, and pickles. Place top half of bread on sandwich and place it in a sandwich press (450°F) for 1–2 minutes, until the bread is slightly toasted. (If you don’t have a Cuban sandwich press, you can use a George Forman electric grill or a panini press.)